Summer Salad with Creamy Sage Dressing

I normally think of sage as a wintery herb, but this creamy dressing was light and tangy, making it perfect for summer. I paired it with some peppery red onion and radish, a sweet peach, and spiced toasted walnuts. It’s definitely going into my regular rotations of salad dressings, especially because it provides a break from most of the vinaigrette-based dressings I do.

For more information about Sage google “Sage uses and benefits”. Enjoy!

Ingredients

Creamy Sage Dressing

• 2 tablespoons rice vinegar
• 2 tablespoons fresh lemon juice, ~1/2 lemon or a bit more
• ¼ cup greek yogurt plain
• 2 teaspoons honey
• 2 garlic cloves, chopped
• 3 packed tablespoons chopped fresh sage
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• black pepper, to taste

Summer Salad

• 4 cups mixed greens of your choice, I used some kale and arugula here, but this would also go great with butter lettuce
• 1 peach (or apple), sliced thinly- slice into half moons and then quarter
• 1/2 bunch radishes, (about 3 large radishes), sliced thinly
• 1/4 large red onion, sliced thinly
• 1/4 cup spiced walnuts- see recipe below

Toasted & Spiced Walnuts

• 1 cup raw walnuts, unsalted
• 1-2 tablespoons avocado oil, or butter
• 1/2 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/4 to 1/2 teaspoon chili powder, (depends on how much spice you want!)
• 2 tablespoons coconut sugar or brown sugar

Method


1. Place all dressing ingredients in a blender and blend until smooth and creamy.
2. Place greens in a large bowl. Pour a bit of dressing over greens and toss until the greens are lightly coated in the dressing. Add in peach, radishes, and walnuts and pour a bit more dressing on top before serving.

1. Preheat oven to 375. Place walnuts on a baking sheet (dry, no oil). Place in oven until fragrant and slightly darker, about 6-7 minutes. Set aside and let cool slightly, just a few minutes.
2. Place a large skillet over low to medium heat. Add in oil/butter and almonds. Sprinkle in sea salt, cinnamon, and chili powder and stir until the walnuts are thoroughly and evenly coated. Saute for an additional minute and then set aside to cool.
3. Once cool, lightly chop walnuts into smaller pieces (I don’t like to chop them too much, just enough to cut them into thirds or halves). Store in an airtight container (at room temperature) for up to 2 weeks.